Blend mustard and catsup together.

Add water, worcestershire, wine and butter and heat slowly in a sauce pan.

Dry and sprinkle breasts with salt, pepper and paprika to taste.

Lay heavy duty foil on broiler pan and broil breasts 4 inches from heat for 10 minutes.

Remove from heat and collect excess fat from foil with a turkey baster.

Spread some sauce on breasts and broil for another ten minutes, basting every few minutes with sauce.

Remove from broiler and cut in thin strips and ladle sauce on top.

*Note: Breasts can be broiled on a outdoor grill and should be basted constantly.